Porcini And Cremini Mushroom Risotto
serves 2-4
The combination of rich, earthy porcini and fresh cremini mushrooms make this risotto meaty and fulfilling. Substitute shitake, white button or portobello mushrooms for the creminis if you like.
1/4 cup dried porcini mushrooms
6 cups low-sodium broth (chicken or vegetable)
2 tablespoons olive oil
1/2 pound fresh cremini mushrooms, stemmed and roughly chopped
2 tablespoons unsalted butter
1 medium onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1 cup freshly grated parmesan
prep: 20 minutes
total: 1 hour 5 minutes
small bowl
medium saucepan
medium skillet
large saucepan
ladle
1. In a small bowl, soak the porcini mushrooms in hot water for 20 minutes. When the mushrooms have rehydrated, pick out the mushrooms, letting any silt sink to the bottom of the bowl. Reserve the soaking liquid.
2. Meanwhile, bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
3. Heat the olive oil in a medium skillet over medium heat. Add the creminis and porcinis and sprinkle lightly with salt. Cook, stirring occasionally, for 4 minutes. Drizzle in the reserved porcini soaking liquid (while keeping the porcini silt in the bowl) and reduce until there's almost no liquid left. Set aside.
4. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook, stirring once or twice, until translucent but not brown, 4-6 minutes.
5. Add the rice to onions and stir until coated. Leave the rice alone to turn opaque, 2-4 minutes. Add the white wine and a ladleful of the broth to the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding liquid, 1 cup or so at a time, until the rice is al dente. After the third ladleful of broth, add the mushrooms to the rice.
6. Just before serving, stir in the parmesan. For a richer risotto, add a little more olive oil or butter.
2. Meanwhile, bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
3. Heat the olive oil in a medium skillet over medium heat. Add the creminis and porcinis and sprinkle lightly with salt. Cook, stirring occasionally, for 4 minutes. Drizzle in the reserved porcini soaking liquid (while keeping the porcini silt in the bowl) and reduce until there's almost no liquid left. Set aside.
4. Melt the butter in a large saucepan over medium-high heat. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook, stirring once or twice, until translucent but not brown, 4-6 minutes.
5. Add the rice to onions and stir until coated. Leave the rice alone to turn opaque, 2-4 minutes. Add the white wine and a ladleful of the broth to the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding liquid, 1 cup or so at a time, until the rice is al dente. After the third ladleful of broth, add the mushrooms to the rice.
6. Just before serving, stir in the parmesan. For a richer risotto, add a little more olive oil or butter.
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